Creamy Honey-Lime Green Chili Turkey & Egg Enchiladas

2 cups cooked, roughly-chopped turkey

6 eggs

1 teaspoon green chilies

1/2 cup red onion

1 teaspoon thyme (fresh or dried)

2 cups shredded Mexican cheese

Corn Tortillas (need enough to fill pan, 8-12, depending on how full you fill them)

1/2 cup honey

1/2 cup lime juice

1 tablespoon green chilis (canned)

1 tablespoon chili powder

1/2 tablespoons minced garlic

1/2 teaspoon garlic powder

1 can (10 ounces) green enchilada sauce

1 cups sour cream

Chopped red pepper

Avocado chunks

Cilantro

Red onion

Mix marinade ingredients in a bowl, and pour into a gallon-sized storage bag with cooked turkey, refrigerate for 1-2 hours, or overnight.
When ready to prepare enchiladas, preheat oven to 350 degrees.
In a medium-sized bowl, crack the eggs, and mix with green chilies, thyme and red onions.
Cook in a frying pan, scrambling as you go.
In a separate bowl, mix the enchilada sauce with the sour cream, and set aside.
Get marinated turkey out of the fridge, and pour the excess liquid off the turkey and into the enchilada sauce bowl, and stir well.
Warm tortillas in the microwave 30-60 seconds so they are easier to bend.
Assemble enchiladas by placing 1/2 cup sauce in the bottom of a glass 9x13 baking dish, then filling tortillas, one at a time with egg, turkey, and cheese.
Lay filled tortillas in pan, pour sauce over the top. Sprinkle with remaining cheese.
Cover with foil.
Bake for 25 minutes in 350-degree oven. Then remove foil and increase heat to 400 degrees, bake until cheese is starting to get golden and sauce is bubbling.
Garnish as desired and enjoy!

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